Sheet Pan Moroccan-Spiced Chickpeas with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant one-pan dish featuring crispy roasted chickpeas and vegetables seasoned with earthy Moroccan spices. This mediterranean-inspired vegan ready in about 45 minutes pairs canned chickpeas, drained and rinsed, sweet potato, peeled and diced 1-inch, red onion, cut into wedges for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced 1-inch
• 1 medium red onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• for serving lemon wedges

Instructions

1. Step 1: Preheat the oven to 425°F. On a large rimmed baking sheet, toss 2 cups drained and rinsed canned chickpeas, 1 large diced sweet potato, 1 medium cut red onion, and 1 medium sliced zucchini with 3 tbsp olive oil.
2. Step 2: In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle the spice mix over the chickpeas and vegetables and toss until everything is evenly coated.
3. Step 3: Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until the sweet potato is tender and chickpeas are crispy.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the top. Serve immediately with lemon wedges to squeeze over for a bright finish.